oisten.
To prepare the Apricot Couscous: Put the couscous in
Heat olive oil in a large frying pan over high heat. Add chicken and spices. Saute for 4-5 mins, or until browned. Add apricot nectar, chicken stock, dried apricots, green beans and black olives. Season. Simmer for 4-5 mins.
Serve apricot chicken with couscous. Top with cilantro.
s browned and soft. Add apricot juice, 1 cup water and
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
ish.
Sprinkle the sliced green pepper and sliced onion in
ave to use in other recipes--like potatoes roasted with duck
0 minutes.
Bring the apricot nectar to a boil in
or approximately 1 hour. (Other recipes said to cook only until
ins, or until soft. Add apricot juice and 1/2 cup
Preheat panini press according to manufacturer's directions.
Spread tortillas with jam. Top with dried apricot and apple. Roll to enclose.
Place rolls in panini press, seam side down, and close. Cook for 3-4 mins, until golden and caramelized.
Serve with vanilla ice cream.
Cook rice in boiling water according to package instructions. Drain and keep warm.
Meanwhile, heat a frying pan over high heat. Lightly coat with oil and cook chicken for 1-2 mins per side, until browned. Sprinkle with soup mix then add apricot nectar. Add peppers. Reduce heat to medium, cover and cook for 10 mins, until chicken is cooked through.
Slice chicken. Top with peppers and drizzle with sauce. Serve with rice.
Cut the beef into 2cm (1 3/4 inch) cubes and toss in seasoned flour to coat.
Place in crockpot or slowcooker with the remaining ingredients.
Cover and cook on low for 7 to 8 hours, or high for 4-5 hours until the meat is very tender.
Serve with boiled rice and a green salad.
TO COOK IN THE OVEN;- Place the flour coated beef in a casserole dish with the remaining ingredients, cover and cook in a moderately low oven, (160c/325f/gas 3) for 2 to 2 1/2 hours until tender.
In a saucepan over high heat, bring 2 inches of water to a boil. Add the green beans and carrot ribbons. Cover the saucepan and cook 5 minutes, or until the veggies are crisp-tender; drain.
Meanwhile, in microwave on high power, heat the apricot preserves 30 seconds or until it becomes liquid. Place the green beans and carrots in serving bowl; toss with apricot preserves, salt, and cayenne pepper to coat.
Stir together apricot juice, soy sauce, cornstarch, garlic
In a small bowl, combine apricot nectar, apricot preserves, Dijon mustard, soy sauce
ood processor or blender process apricot halves until pureed. Stir in
or more delicious and economical recipes that feature in-season fresh
Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
Remove from pan, place on serving dish, top with sauce.
Apricot-Ginger Sauce:
Make sauce while chicken is cooking.
Cut ginger into wafer-thin slices, then into shreds.
Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.
mall saucepan.
Stir in apricot preserves and vinegar.
Heat
Place apricots in a bowl.
Pour orange juice over apricots.
Add preserves, brown sugar, and curry powder and stir gently. Set aside.
Heat large skillet over medium high heat. Add oil.
Cook chops about 3 minutes on each side or until browned.
Season lightly with salt and pepper.
Reduce heat to low. Add apricot and juice mixture.
Cover and simmer about 5 minutes or until chops are done.
Remove from heat and sprinkle with green onions.